Effects of Egg White Protein Powder on Quality Characteristics of Common Carp (Cyprinus carpio) Surimi Gel

Effects of various concentrations of egg white on texture، color، water holding capacity، viscosity and sensory evaluation properties of surimi prepared from common carp were investigated. Egg white powder was added at 1%، 2% and 3% to the surimi paste and mixed thoroughly، and then gels were stuffed into sausage casing and heated in a hot water bath at 90C for 30 min. The analysis resultant surimi gel indicated that applied additive improved the functional properties of common carp surimi. Addition of egg white powder caused significant difference (P<0. 05) in more indicators such as hardness، cohesiveness، adhesiveness، elasticity، etc at which was proportional to the egg white concentration. However، in terms of color، addition of higher concentration of egg white powder inversely reduced the whiteness of resultant surimi gel. The best score by panelists was advocated to the surimi with 3% egg white powder.